Beef with Mushrooms and Barley
This one-pot meal is full of tender chunks of seared beef, whole meaty mushrooms, firm, chewy grains of barley, fresh vegetables and herbs.
Servings: 6 servings
Ingredients
- 1 ounce of dried mushrooms
- 2 cups of boiling water
- 2 tablespoons coconut or olive oil
- 2-½ pounds beef chuck roast trimmed of fat and cut into 2-inch chunks
- 1 large onion chopped
- 4 cloves garlic minced or crushed
- 1 pound small crimini mushrooms cleaned and trimmed
- 2 cups beef broth
- ½ cup red wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- ½ cup pearl barley
- 3 carrots each 6-7 inches long chopped
- 1 medium fennel trimmed, core removed and chopped
- Salt and pepper to taste
- Fresh rosemary thyme or parsley for garnish
Instructions
- Add the dried mushrooms to a dish and cover them with the boiling water. Allow them to soak and rehydrate for 20 minutes. Drain the mushrooms through a fine mesh strainer into another bowl, reserving the soaking liquid. Rinse the mushrooms under cold water while still in the strainer, drain and give them a medium-chop. Reserve
- Preheat the oven to 300°F
- In a large heavy-bottomed, lidded pot or Dutch oven over medium-high heat, add the oil and when it has heated add one-third of the beef chunks and sear, turning frequently, on all sides until browned, 8-10 minutes. As each batch browns, transfer to a plate and set aside.
- Add the onions and garlic to the pot and cook just until the onions begin to soften, 5-7 minutes. Add the rehydrated mushrooms and the fresh mushrooms. Reduce the heat to medium and cook for another 5 minutes, stirring frequently.
- Add the reserved liquid from the dried mushrooms along with the beef broth and red wine. Scrape the bottom of the pot to loosen any cooked-on bits chopped thyme, rosemary and parsley. Add the seared beef pieces and stir to combine. Cover with the pot lid and transfer to the preheated oven and cook for 2 hours.
- Stir in the barley and one cup of water, continue cooking in the oven with the lid on the pot, for 1 hour. Add the carrots, fennel and seasoning and cook for an additional 30 minutes.
- Transfer the pot to the table and serve in shallow dishes garnished with fresh herbs.
Nutrition
Serving: 1 | Calories: 570kcal | Carbohydrates: 18g | Protein: 51g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 528mg | Fiber: 3g | Sugar: 5g
